Effect of ultrasound on the functional and structural properties of hydrolysates of different bovine collagens

Detalhes bibliográficos
Autor(a) principal: VIDAL,Alessandra Roseline
Data de Publicação: 2020
Outros Autores: CANSIAN,Rogério Luis, MELLO,Renius de Oliveira, KUBOTA,Ernesto Hashime, DEMIATE,Ivo Mottin, ZIELINSKI,Acácio Antonio Ferreira, DORNELLES,Rosa Cristina Prestes
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200346
Resumo: Abstract The ultrasound effect on functional and structural properties of hydrolysates of different bovine collagens (fibers, gelatines and hydrolysates) was evaluated. The enzymatically hydrolyzed samples (enzyme Alcalase®) with previous or simultaneous ultrasound treatment presented higher number of bands with shorter wavelengths (mid-FTIR). The ultrasound provided the samples with a higher hydrolysis degree and favored the antimicrobial activity, evidencing the advantages of its use in the process. Results revealed that higher hydrolysis degree does not always result in higher antioxidant activity. The use of ultrasound in the hydrolysis of these samples was seen to be effective, providing them with higher functionality and structural disruption.
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spelling Effect of ultrasound on the functional and structural properties of hydrolysates of different bovine collagensprotein hydrolysisantioxidant activityantimicrobial activityinfrared spectroscopyultrasoundAbstract The ultrasound effect on functional and structural properties of hydrolysates of different bovine collagens (fibers, gelatines and hydrolysates) was evaluated. The enzymatically hydrolyzed samples (enzyme Alcalase®) with previous or simultaneous ultrasound treatment presented higher number of bands with shorter wavelengths (mid-FTIR). The ultrasound provided the samples with a higher hydrolysis degree and favored the antimicrobial activity, evidencing the advantages of its use in the process. Results revealed that higher hydrolysis degree does not always result in higher antioxidant activity. The use of ultrasound in the hydrolysis of these samples was seen to be effective, providing them with higher functionality and structural disruption.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200346Food Science and Technology v.40 n.2 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.00319info:eu-repo/semantics/openAccessVIDAL,Alessandra RoselineCANSIAN,Rogério LuisMELLO,Renius de OliveiraKUBOTA,Ernesto HashimeDEMIATE,Ivo MottinZIELINSKI,Acácio Antonio FerreiraDORNELLES,Rosa Cristina Presteseng2020-05-27T00:00:00Zoai:scielo:S0101-20612020000200346Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-05-27T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effect of ultrasound on the functional and structural properties of hydrolysates of different bovine collagens
title Effect of ultrasound on the functional and structural properties of hydrolysates of different bovine collagens
spellingShingle Effect of ultrasound on the functional and structural properties of hydrolysates of different bovine collagens
VIDAL,Alessandra Roseline
protein hydrolysis
antioxidant activity
antimicrobial activity
infrared spectroscopy
ultrasound
title_short Effect of ultrasound on the functional and structural properties of hydrolysates of different bovine collagens
title_full Effect of ultrasound on the functional and structural properties of hydrolysates of different bovine collagens
title_fullStr Effect of ultrasound on the functional and structural properties of hydrolysates of different bovine collagens
title_full_unstemmed Effect of ultrasound on the functional and structural properties of hydrolysates of different bovine collagens
title_sort Effect of ultrasound on the functional and structural properties of hydrolysates of different bovine collagens
author VIDAL,Alessandra Roseline
author_facet VIDAL,Alessandra Roseline
CANSIAN,Rogério Luis
MELLO,Renius de Oliveira
KUBOTA,Ernesto Hashime
DEMIATE,Ivo Mottin
ZIELINSKI,Acácio Antonio Ferreira
DORNELLES,Rosa Cristina Prestes
author_role author
author2 CANSIAN,Rogério Luis
MELLO,Renius de Oliveira
KUBOTA,Ernesto Hashime
DEMIATE,Ivo Mottin
ZIELINSKI,Acácio Antonio Ferreira
DORNELLES,Rosa Cristina Prestes
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv VIDAL,Alessandra Roseline
CANSIAN,Rogério Luis
MELLO,Renius de Oliveira
KUBOTA,Ernesto Hashime
DEMIATE,Ivo Mottin
ZIELINSKI,Acácio Antonio Ferreira
DORNELLES,Rosa Cristina Prestes
dc.subject.por.fl_str_mv protein hydrolysis
antioxidant activity
antimicrobial activity
infrared spectroscopy
ultrasound
topic protein hydrolysis
antioxidant activity
antimicrobial activity
infrared spectroscopy
ultrasound
description Abstract The ultrasound effect on functional and structural properties of hydrolysates of different bovine collagens (fibers, gelatines and hydrolysates) was evaluated. The enzymatically hydrolyzed samples (enzyme Alcalase®) with previous or simultaneous ultrasound treatment presented higher number of bands with shorter wavelengths (mid-FTIR). The ultrasound provided the samples with a higher hydrolysis degree and favored the antimicrobial activity, evidencing the advantages of its use in the process. Results revealed that higher hydrolysis degree does not always result in higher antioxidant activity. The use of ultrasound in the hydrolysis of these samples was seen to be effective, providing them with higher functionality and structural disruption.
publishDate 2020
dc.date.none.fl_str_mv 2020-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200346
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200346
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.00319
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.40 n.2 2020
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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